SLOW COOKER SHEPHERD’S PIE

SLOW COOKER SHEPHERD’S PIE

INGREDIENTS:

  • 1 1/2 pounds (680 g) boneless beef chuck roast, trimmed and cut into 1-inch cubes
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and cut into 1/4″ slices
  • 8 ounces (227 g) white mushrooms, cleaned and roughly chopped
  • 1 1/2 cups (217 g) frozen corn, thawed
  • 3/4 cup (180 ml) low-sodium beef broth
  • 6 tablespoons (100 g) tomato paste
  • 2 teaspoons (10 ml) Worcestershire sauce
  • 1 teaspoon (1 g) dried oregano
  • 1 1/2 tablespoons (18 g) House Seasoning*
  • 3 tablespoons (24 g) all-purpose flour
  • 1 1/2 cups (240 g) frozen peas, thawed
  • Salt and freshly ground black pepper, to taste

FOR THE MASHED POTATOES:

  • 2 1/2 pounds russet potatoes, peeled and cut into 2-inch pieces
  • 1 teaspoon (6 g) salt
  • 1 cup (240 ml) milk, warmed
  • 6 tablespoons (85 g) butter, melted
  • 1 1/2 cups (6 ounces) shredded cheddar cheese
  • Salt and freshly ground black pepper, to taste
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Please Head On Over To Next Page Or Open button